2 c. Hellmann's mayonnaise
1/2 c. sour cream
1/4 c. vinegar
4 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
4 oz. crumbled Blue cheese

Mix first 7 ingredients together. Stir in cheese. Cover and refrigerate at least 2 hours.

Makes 3 cups. Keeps up to 3 weeks.